Kilkenny Chicken Roast & Vegetables
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Using Kilkenny Irish Cream Ale this is a fantastically simple recipe with amazing flavors.  Prepare with your favorite vegetables.

1 can (440ml) Kilkenny Irish Cream Ale
1 chicken
5 carrots (1/2 inch pieces)
5 parsnips (1/2 inch pieces)
1 medium butternut squash (1/2 inch pieces)
4 medium onions (quartered)
4 beets (cut into 1/8ths ) – Yellow beets prefered
12 medium/small potatoes (halved)
8 garlic gloves
Italian seasoning
Fresh ground pepper
Olive oil
2 apples (cut into 1/8 pieces)
Fresh mushrooms (halved)
1 bunch asparagus (cut into 1” lengths)
  1. Preheat oven to 350F
  2. Drizzle some olive oil into roasting pan
  3. Sprinkle some Italian seasoning into the chicken cavity along with some fresh ground pepper
  4. Place two cloves of garlic into chicken cavity
  5. Open can of Kilkenny beer and pour approximately 1/3 into a glass and keep aside
  6. Place the can of beer into the chicken as far as possible with the opening of the can to the top (to prevent beer from pouring out of the can)
  7. Place chicken into roasting pan and season with salt & pepper
  8. Arrange the harder vegetables (the ones that will take longer to cook) around the chicken
  9. Drizzle more oil over vegetables along with the remaining beer kept aside and mix to cover
  10. Place in oven (uncovered) and reduce heat to 325F and cook for approximately 1 1/2 - 2 hours
  11. After one hour add remaining vegetables and apples and mix together
  12. Return to oven and continue cooking for approximately one more hour until all vegetables are cooked to your preference

This dish is best prepared on a lower heat and uncovered.  If required additional beer can be added if vegetables start to dry.  There should be sufficient gravy/juice to serve.

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